Nutrition & Calorie Comments

I just tried this for the first time. Delicious! I used low sodium black beans and veggie broth, and no salt added diced tomatoes. The link to The Front Burner website has tons of delicious-looking vegetarian and vegan recipes. Can't wait to try them all!

1,258mg sodium per serving???!!!! You've got to be kidding!!! Please, use no salt added canned beans and diced tomatoes, and low sodium broth! Your health will thank you! and then add a few more seasonings to punch up the flavor, but all that sodium is BAD BAD BAD for everyone's health and weight!

This was great. I roasted the squash the day before. Sauteed veggies in 1 T olive oil. I used the canned tomatoes with chipotle peppers already added. It didn't need a lot more seasoning, and it was great. But how do you get it to go into the nutrition tracker??

Using low sodium/no added salt tomatoes will also help lower the sodium level. Using low salt veg broth and substituting more spices (salt free) can help. The beans are being drained and rinsed already, and using low sodium/no added salt beans & draining & rinsing, or using dried beans can help.

I used the recipe as a basis for inspiration and wound up with black bean chicken chili soup. Working with what I had on hand,I added diced potatoes instead of squash, diced carrots and celery,chicken, adobo spice, onions and black beans, in a low sodium broth and canned tomatoes. Delicious!

According to the Calories per Ingredient, the required amount of butternut squash is 1/3 of a cup, cubed, per serving. So a butternut squash that yields 2 cups cubed is the right size for this recipe. HTH.